Keto Zucchini Muffins

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine wet ingredients: In another bowl, beat the eggs. Add the almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
4. Incorporate zucchini: Stir the grated zucchini into the wet ingredients.
5. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
6. Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your keto zucchini muffins as a healthy breakfast or snack!…